Review/Rate this Recipe Save to MyRecipes Rating:

Title: Ghirardelli Bittersweet Chocolate Cheesecake
Yield: 24

Ingredients

    1/4 c  butter
      1 pk oreos
      1    cheesecake
  2 1/2 c  sugar
     43 oz cream cheese; (yes, 43!)
      5 lg eggs
     32 oz ghirardelli bitterweet
           -chocolate; (not semisweet)
     20 oz sour cream
      1 tb vanilla
      2 tb bailey's irish cream
      2 tb ghirardelli ground chocolate
      1    (if unavailable; use cocoa)

Instructions

CRUST: Mix in food processor. Press into 13 inch springform pan.Set
aside. CHEESECAKE: Melt chocolate in double boiler, stirring frequently.
Set aside. Beat cream cheese with hand mixer until smooth. Gradually add
sugar. Beat until smooth. Add one egg at a time, beating after each egg.
Fold in sour cream, melted chocolate, ground chocolate, vanilla and
Bailey's. Stir until even consistency. Pour into crust.

Bake at 350 F until set, approximately 2 hours for 13 inch. Chill
thoroughly.

Serves 24 This is ungodly rich. Serve in very small wedges. even heavy
eaters can't eat much at once, and I have seen a lot of this get thrown
away because the person couldn't finish. Don't substitute semi - sweet
chocolate or milk chocolate for the bittersweet.

Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.

Reviews